Knife skills course: the basics
Learn to cut faster and more precisely in your kitchen at home. Knife skills can be learned, and you learn the same basic cuts used in restaurant kitchens.
Give a course. The gift card is valid for both courses.
- Teknostallen, Trondheim
- Bring your own knife, or borrow one of ours
- Course certificate and 500 kr off a knife
Choose options
Description
Available in Norway. We ship knives abroad; sharpening and courses are in Trondheim.
On the course you learn to hold the knife correctly and use the whole blade. It makes you faster and safer with the knife, and it stays in your hands long after the course.
We start with the theory. You find out why a sharp knife is safer than a dull one, and what the different knife types are made for. Then you cut vegetables yourself, into slices, sticks, dice and strips, and we correct you as you go.
The course is taught by Lasse, a chef with long experience from leading kitchens in Norway and abroad, including kitchens with a Michelin star. You learn the cuts used in restaurant kitchens, at a pace that suits cooking at home.
Along the way you try a Gyuto (chef's knife), a Santoku and a Nakiri (vegetable knife), and you get guidance on how to use the knife, the board and other tools correctly.
Who is the course for?
Anyone who cooks at home. You need no prior knowledge. Bring the knife you use every day, or borrow one of ours. Boards and ingredients are ready.
What do I get after the course?
A course certificate and 500 kr off a knife from 1,000 kr. The discount is valid for six months, in the shop and online. If you also want to learn to keep the knife sharp, the knife sharpening course is a good next step.
Location, cancellation and groups
Teknostallen, Professor Brochs gate 8A in Trondheim. Ten places per course. Cancel by email or phone at least 24 hours before. Groups and businesses can book their own course.
How the course works
Three steps
1. The theory
Why a sharp knife is safer than a dull one, what each knife type is made for, and how to hold the knife and the food.
2. The technique
Slices, batons, dice and strips at your own board. You cut until it sticks, and we correct you as you go.
3. Cooking at home
Dinner goes faster when your cuts are right. You go home with a course certificate and 500 kr off the knife that suits you.
See the chef's knives